Buffalo Chicken and Potato Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Buffalo Chicken and Potato Salad



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    This recipe makes 3 quarts


    • 3 pounds Yukon Gold potatoes – cooked and chopped
    • 4 boneless-skinless chicken thighs – cooked and chopped
    • 1/2 cup cook bacon crumbled
    • 2 cups celery chopped
    • 1 cup thinly sliced red onion
    • 3 cloves garlic chopped
    • ½ cup chopped scallions
    • 1 cup cider vinegar
    • ½ cup olive oil
    • ½ cup Frank’s hot sauce
    • ½ cup sour cream
    • ¼ cup crumbled blue cheese


    • Place the chopped, cooked potatoes, cooked chicken thighs, bacon, celery, onion, garlic, and scallions in a large bowl and mix well to combine.
    • Add the cider vinegar, olive oil, hot sauce, sour cream and blue cheese. Taste and adjust seasoning with salt if needed. Place in a serving bowl.

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